Tapioca starch/flour is extracted from the cassava root through a process of washing, pulping, and squeezing out the starch, which is then ground into a fine powder. It has minimal nutritional value aside from being a rich source of carbohydrates and is commonly used as a gluten-free and grain-free alternative to wheat and other grains. It’s also used as a binding agent and thickener in foods like soups, puddings, and dough, among other items. Although tapioca is the starch from cassava, they have very different nutrition profiles and effects on the body.